Monday, March 16: Almond Flour Chocolate Chip Cookies

I love chocolate chip cookies of all kinds (who doesn’t?). While I’m not gluten free, I do like experimenting with different baking techniques, and when I saw someone on Instagram post about these almond flour cookies, I knew I had to try them myself! They’re super simple and fast to put together, and when you store them in the freezer, they taste like the delicious chunks of cookie dough added to ice cream. Plus, they’re made with healthy-ish ingredients like maple syrup and coconut oil, so I’ve been eating them for breakfast! (Note: I was a little worried when they came out of the oven — they look so sad and pale, since they only bake at a low 250 degrees — but luckily they taste much better than they look.)

Preheat oven to 250 degrees and line a baking sheet with parchment paper. In a large bowl, combine 2 cups almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup (make sure it’s at room temperature!), 1/4 tsp salt, 1/2 tsp baking soda, 2 tsp vanilla, and 1 tsp apple cider vinegar. Stir well to create a uniform, sticky dough, then fold in 1/2 cup chocolate chips. Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them (they won't spread much with baking). Bake until the cookies are firm to the touch around the edges, about 30 minutes (up to 45 minutes for a crispier cookie). They will not turn golden! Remove cookies from the oven and let cool and firm up on the pan for at least 10 minutes (or longer). Serve warm or at room temperature, though I loved them frozen!